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Recipe From: The Ultimate Uncheese Cookbook - This versatile recipe can be easily customized for most special diets.
Ingredients: 2 1/2 cups dry elbow macaroni 2 tablespoons olive oil 1/3 cup flour (any kind; your choice) 1/2 teaspoon dry mustard Pinch of cayenne 1 3/4 cups plain nondairy milk, heated [almond or soymilk work well] 1/2 cup nutritional yeast flakes [check bulk foods or the flour department] Salt and pepper 1/2 cup packed whole-grain bread crumbs (optional) 1 to 2 tablespoons vegan margarine (optional) [from Vegan Vittles] Preheat oven to 375°F. Oil an 8-inch square baking dish or mist it with nonstick cooking spray and set aside. Cook macaroni according to package directions. Drain well and set aside.
While macaroni is cooking, prepare cheez sauce. Heat oil in a large saucepan. When hot, stir in flour, mustard, and cayenne. Cook and stir 1 minute. Gradually stir in hot milk, a little at a time, whisking constantly. (It will take about 5 to 7 minutes to add the milk. The sauce should continue to bubble as you add the milk; if it doesn't, you are adding the milk too quickly). If necessary, cook the sauce until it is the consistency of thick cream, about 2 to 4 minutes longer. Remove from heat and stir in nutritional yeast flakes. Season with salt and pepper to taste. Stir in cooked macaroni, and mix well.
Transfer to the prepared baking dish. Sprinkle bread crumbs, if using, evenly over top. [Dot with vegan margarine, if desired] Bake 25 to 30 minutes. Let stand for 5 minutes before serving. Gluten-Free Note: To keep this gluten-free, use the gf flour of your choice. Brown rice flour will work, but tapioca or arrowroot flour may offer a smoother “cheese.” Also, use some gluten-free breadcrumbs (I just happened to have some on hand), and gluten-free macaroni.
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